| |
|
Ingredients:
2 1/2 lb red or green sweet peppers or fresh, hot chilies
1 (about 4 quarts)
1 qt vinegar
1 guart water
4 tsp salt (to make 8 pints)
1 olive oil (optional)
Instructions:
Wash the peppers or chilies thoroughly. Cut around the stem of each
large pepper and pull out the stem with attached core and seeds.
Leave the peppers whole of cut them into sections or strips, as
desired. Hot chilies may be stemmed and seeded, of left whole with
stems intact. Make two small slits in whole peppers or chilies.
Mix the vinegar and water; heat to a simmer - 150 F to 160F. The
vinegar should NOT be allowed to boil. Add the salt
Pack the peppers of chilies rather tightly into jars. Pour the hot
vinegar mixture over the peppers to within 1/2 inch of the jar rims.
Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch
of the rim and pour oil to within 1/2 inch of the rims. The peppers
or chilies will be coated with oil when they pass through the oil
layer as you use them.
Cover jars and process for 15 minutes in a boiling water bath.
From The Time Life Good Cook Series - Preserving
Servings: 6
The rich would have to eat money if the poor did not provide food Russian proverb
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Recipes
Yahoo:
Mexican
Recipes
Mexican
Society
Pickled Peppers Or Chiles Recipe brought to you by Mexican Recipes To-Go
